Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking pan with butter or nonstick spray.

Roll out the refrigerated pie dough and press it into the bottom of the prepared pan.

In a large mixing bowl, whisk together light corn syrup, packed brown sugar, melted unsalted butter, large eggs, vanilla extract, and salt until combined and smooth.

Gently fold in the pecan halves into the filling mixture until well coated.

Pour the pecan filling over the pressed crust and spread evenly.

Place the pan in the preheated oven and bake for 30-35 minutes until the filling is set and the top is golden.

Allow the bars to cool for 2 hours at room temperature or refrigerate for 30 minutes before slicing.